What Are Vanilla Caramels?

Angela Farrer

Vanilla caramels are candies that combine the two popular sweet dessert flavors that give them their name. The candies are typically made from softer chewy caramel rather that the kind that is usually poured as hard candy. These caramels are a common favorite among people who enjoy candy-making either as a hobby or as a business. Many of these caramels are cut into small cube shapes that measure approximately 1 inch (about 2.54 cm) square or less. While crafting good vanilla caramels takes some specific attention to temperature and a few other details, many agree that the practice and effort are worth the results.

Granulated sugar, which is used to make vanilla caramels.
Granulated sugar, which is used to make vanilla caramels.

A good source of vanilla flavor is often one of the first concerns for candy-makers attempting this treat. While many recipes for vanilla caramels list vanilla paste as a required ingredient, vanilla extract is a common alternative that usually works just as well. Some adventurous bakers can also opt for a fresh vanilla bean that has already been cracked open and had its seeds thoroughly cleaned and scraped. These ingredient choices for the necessary vanilla flavor are generally a matter of personal preference for each individual.

Some pastry chefs use scraped vanilla beans when making vanilla caramels.
Some pastry chefs use scraped vanilla beans when making vanilla caramels.

Other ingredients for many vanilla caramel recipe versions include light corn syrup, granulated sugar, butter, and heavy cream. The exact ingredient measurements can vary widely depending on the number of caramel candies the candy baker wants the batch to yield. Some recipes can yield only 20 to 30 pieces while others can result in several dozen.

Timing and temperature are two factors that can sometimes be tricky when making vanilla caramels. To help avoid caramel that may burn or become too hard, experienced bakers recommend investing in a quality candy thermometer to ensure the cooking caramel reaches the correct temperature. Before using one of these thermometers on an actual caramel batch, it is also a good idea to first test it in some boiling water; sometimes the temperature readings can fluctuate. The mixed corn syrup, sugar, cream, and vanilla that make up the caramel should usually be cooked over medium heat until reaching a temperature generally no greater than 245°F (about 118°C).

In addition to using their traditional recipes, some cooks like to add additional flavoring to their vanilla caramels. Chocolate-dipped caramels are a popular option, as are those with added salt, particularly flaky sea salt, which imparts a delicate crunch. The combination may sound unusual at first, but those who have sampled caramel candy with just the right amount of salt claim that it contributes a new dimension to the sweetness.

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Discussion Comments


Every year at Christmas my neighbor brings over a plate of goodies made from her collection of homemade candy recipes. I look forward to these treats every year! She will have an assortment of homemade fudge, caramels, toffee, nut brittle and divinity.

I don't know how much time she puts in to making these candies, but everyone she gives them to always loves them. I try to pace myself and only have one or two a day so they will last a long time.

Some people really enjoy doing this for others and have the knack to get it done right. I have had too many candy disasters to make my own, so look forward to these treats every year.


Candy making definitely takes patience and some trial and error. I have a wonderful caramels recipe that was used by my grandmother and my mom. I have tried to make them several times, and think they only turned out one time.

I like the softer caramels like this, and will wrap them individually in waxed paper. They are soft and chewy and almost melt in your mouth, but they are hard for me to make. Seems like they would often turn out too hard.

I know when making candy that everything has to come together at just the right time and temperature to be successful, and sometimes that means trying more than once to get it right.

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